Go to Chef John's broccoli recipe and cut the stalks as he advises. They are all equal size, no matter the size of the floweret, so they all get done at the same time. 10 minutes seems too quick to me. You definitely need the browning which gives awesome flavor.

I pressed the garlic, then combined it with all the other seasonings in the olive oil before tossing with the broccoli, so everything would be evenly distributed. The florets were turning brown at 10 minutes, so I removed from the oven and sampled. There was still some "tooth" to it, so I stopped cooking then. Though I did appreciate the sweetness of the caramelization, I really enjoy plain steamed broccoli. If you are looking for a change, this may do the trick for you.

Garlic Roasted Broccoli Haiku: "'Char' is the best part. Garlic was a little done. Maybe drop the temp?" I think in the end we'll always prefer a simple steamed broccoli w/ butter, salt, and a lemon squeeze, but roasting is a nice change, and we squabble over the pieces that are the brownest b/c they're the best. But w/ this recipe, where some pieces were browned nicely at 20 min., others remained squishy, and the garlic was a little burny. Maybe a lower temperature and stirring more frequently would even everything out. Ohh, I had a lonely squash that needed to be eaten, so I added slices of that too, nothing remarkable, just yellow alongside the green broccoli, and we ate it w/ mashed potatoes and AR's "Mark's Surprise Meatloaf."

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.